By Wendy Stoltz / Last Modified On October 21, 2024This seafood gumbo is a rich, flavorful stew packed with crab meat, shrimp ...

Enjoy a Cheesecake Factory dinner in your own kitchen with this copycat Louisiana chicken pasta recipe, where crispy, breaded ...

New Orleans has specialized in po’boy sandwiches for nearly a century, but while they’re often made with meat or seafood, ...

It's a restaurant recipe for not 'Coconut Shrimp' but 'Shrimp and Coconut' (Spot the difference? All will be revealed!).

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

With these fast and easy dinner recipes, you will have your weeknight supper recipes ready to go for the entire month. Here ...

Place the ingredients in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3 hours. Shred the chicken to your desired texture. Taste and add salt if necessary. This is the time ...

When Italians hear the word panzanella, they automatically think of the wonderful crisp tomato hors d’oeuvre flavored with olive oil, basil leaves, a touch of black pepper and topped with ...

You can use 1 tsp garlic granules or powder instead of fresh garlic in this recipe, if you like. If using a value can of tomatoes, add 1 tsp of sugar to the pot to balance the flavour. If you have ...

Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large, lidded, ovenproof, casserole. Add the chicken and stir-fry for 10–12 minutes, until golden on all sides. Remove to a warm plate ...